JP6114506B2 - Beverage - Google Patents

Description

  The present invention relates to a beverage with an improved undesirable taste attributed to a high-intensity sweetener. More specifically, the present invention relates to a beverage having improved sweet taste caused by high-intensity sweeteners, a bitter taste, and a taste defect such as acupuncture, and a taste improvement by blending alginic acids.

  In recent years, in the beverage / alcohol (alcoholic beverage) market, so-called calorie off-type products that suppress heat (calorie) have gained popularity. Recently, a zero-calorie type that can be said to have substantially zero calories in beverages, and a zero-sugar / carbohydrate-free type that does not substantially contain saccharides and sugars are particularly popular. Such beverages often contain high-intensity sweeteners.

  The high-intensity sweetener means natural sweeteners and synthetic sweeteners having a strong sweetness of several tens to several hundred times the sweetness of sucrose. Because it has a very strong sweetness compared to sucrose, in addition to being able to keep the blending amount in the drink to a very small amount, the high-sweetness sweetener itself has only a small amount of calories compared to sucrose There is an advantage that the calorie of the beverage can be significantly reduced while maintaining the sweetness of the beverage.

As described above, high-intensity sweeteners have become indispensable raw materials for recent beverage and alcohol product development.
On the other hand, regarding the quality of high-intensity sweeteners in beverages, it is known that the sweetness lasts for a long time, so that the aftertaste is felt bad, or the bitterness / egumi is felt.

  A number of techniques are known to solve the taste defects due to this high intensity sweetener. For example, a method of combining a high-intensity sweetener and other additives as exemplified below is known.

  Patent Document 1 includes L-asparagine, DL- or L-methionine, L-tyrosine, L-serine, L-aspartic acid, L-glutamine, which can reduce or eliminate the bitter taste of high-intensity sweeteners. A bitterness reducing or removing agent for a high-intensity sweetener containing at least one amino acid selected from DL- or L-alanine, L-leucine or L-proline as an active ingredient is disclosed.

  Patent Document 2 discloses a high-sweetness sweetener by adjusting the type and amount of an organic acid such as gluconic acid and malic acid and / or a salt of the organic acid for a beverage containing a high-sweetness sweetener. Discloses a method for adjusting the post-sweetening of the sweetener.

  Patent Document 3 discloses a method for improving the taste of stevioside, which is a kind of high-intensity sweetener, using a salt of an organic acid such as tartaric acid, citric acid, malic acid and the like and cyclodextrin in a specific ratio. .

  Patent Document 4 discloses an aftertaste by a high-intensity sweetener characterized by combining a high-intensity sweetener selected from the group consisting of aspartame, stevia, sucralose, and acesulfame K with hesperidin and / or a hesperidin derivative. As a method for reducing sustained sweetness.

  However, the conventional method using additives cannot sufficiently reduce the unfavorable taste with a small addition amount, and there is a drawback in that the original taste and aroma of food are changed when the addition amount is increased.

  In particular, low-calorie or sugar-free beverages that have recently gained popularity tend to be light in taste because of the large restrictions on the amount of raw materials that can be blended. The taste of the additive itself as disclosed is relatively conspicuous, and there is a problem that the original target quality of the product (hereinafter also referred to as “design quality”) changes greatly.

JP 2000-270804 A JP 2003-210147 A JP 60-188035 A JP-A-8-256725

  In view of the circumstances as described above, the present invention has improved taste defects such as bitterness and sweet taste without substantially changing the design quality of beverages, and after-sweetening due to high-intensity sweeteners. An object is to provide a beverage.

As a result of intensive studies on the above problems, the present inventors have found that the above-mentioned problems can be solved by blending alginic acids into beverages, and have completed the present invention.
In the present invention, a beverage containing a high-intensity sweetener is blended with alginic acids, preferably a specific amount, so that the design quality of the beverage is hardly changed and the sweetness resulting from the high-intensity sweetener. It is possible to improve the shortcomings of taste, such as bitterness and bitterness, and taste.

That is, this invention has the following aspects.
(1) A beverage containing alginic acids and a high-intensity sweetener.
(2) The beverage according to (1), containing 0.1 to 1000 ppm of alginic acid.

  (3) The beverage according to (1) or (2), wherein the alginic acid is one or more alginic acids selected from the group consisting of propylene glycol alginate, sodium alginate, and potassium alginate.

  (4) Any one of (1) to (3), wherein the high-intensity sweetener is one or more high-intensity sweeteners selected from the group consisting of sucralose, acesulfame K, and aspartame. The beverage described in 1.

(5) The beverage according to any one of (1) to (4), further containing carbon dioxide gas.
(6) The beverage according to any one of (1) to (5), wherein the beverage has a soluble solid content concentration of 0.1 to 5 degrees.

(7) The beverage according to any one of (1) to (6), further comprising alcohol.
(8) The method for producing a beverage described above, wherein 0.1 to 1000 ppm of alginic acid is blended in a beverage containing a high-intensity sweetener.

  (9) The method for producing a beverage according to (8), wherein the alginic acid is one or more alginic acids selected from the group consisting of propylene glycol alginate, sodium alginate, and potassium alginate.

(10) A method for improving the taste of a beverage, comprising adjusting the content of alginic acid in a beverage containing a high-intensity sweetener to 0.1 to 1000 ppm.
(11) The beverage taste improving method according to (10), wherein the alginic acid is one or more alginic acids selected from the group consisting of propylene glycol alginate, sodium alginate, and potassium alginate.

  According to the present invention, there is provided a beverage with improved undesirable taste such as bitterness and sweet taste, with almost no change in target design quality, and after-sweetening due to high-intensity sweeteners.

It is a graph which shows the relationship between the Brix value in alcohol aqueous solution, and alcohol frequency.

In the present specification, when ppm is used as a unit of concentration of a substance contained in a beverage, it represents mg of substance weight per liter of beverage, that is, mg / L.
The beverage of the present invention is characterized by containing alginic acids and a high-intensity sweetener.

(Alginic acids)
The alginic acid referred to in the present invention refers to alginic acid, alginic acid ester and alginic acid salt.

  Alginic acid is a well-known substance, and is a linear acidic polysaccharide in which two uronic acids, β-D-mannuronic acid and α-L-guluronic acid, which are building blocks, are linked by 1,4. is there. It is mainly contained in brown algae and forms a salt with various metal ions contained in seawater and exists in an insoluble state in water, but it can be extracted as a soluble salt such as sodium alginate (collectively called algin). .

  In addition to alginic acid, alginic acids distributed in the market include alginic acid ester (a derivative in which propylene oxide is added to alginic acid and propylene glycol is ester-bonded to a carboxyl group in the structure), sodium alginate, potassium alginate, calcium alginate and There are ammonium alginate, each designated as a food additive.

  As an application example of alginic acid in the food field, it is known that it is widely used for purposes such as water retention, gelation, emulsification, and thickening stability based on the gelation characteristics of metal salts. On the other hand, in the present invention, it has been found that alginic acids have an effect of improving a taste defect caused by a high-intensity sweetener contained in a beverage. In addition, since alginic acids do not have a flavor per se, even if they are blended in a beverage, the design quality of the beverage is not impaired.

  Alginic acids capable of exhibiting such effects are not particularly limited, but alginic acid ester (propylene glycol alginate), sodium alginate and potassium alginate are preferable.

  The amount that can be blended in the beverage of the present invention can be determined without any particular limitation depending on the quality characteristics of the beverage, preferably when containing 0.1 to 1000 ppm of alginic acid in the beverage, 1 to 500 ppm Is more preferable, 1 to 200 ppm is more preferable, and 1 to 100 ppm is more preferable. The content is the total amount of alginic acids. As a method for measuring the content, any known method such as HPLC may be used.

(High intensity sweetener)
The high-intensity sweetener in the present invention refers to natural sweeteners and synthetic sweeteners having a sweetness stronger than that of sucrose, and is not particularly limited as long as it is blended in foods and beverages.

  Such high-intensity sweeteners include peptide-based sweeteners such as aspartame, ariteme, neotame, glycyrrhizin and the like; glycoside sweeteners such as stevia sweetener (stevia extract and stevia are enzymatically treated to add glucose Enzyme-treated Stevia and Stevia's sweetest ingredients including rebaudioside A), licorice extract and the like; sucrose derivatives such as sucralose and the like; synthetic sweeteners such as acesulfame potassium ("acesulfame K") Also saccharin, neohesperidin-dihydrochalcone, etc., and one or more of these can be used as appropriate. Preferably, the high-intensity sweetener is one or more selected from the group consisting of sucralose, acesulfame K, and aspartame.

  High-intensity sweeteners have a very strong sweetness compared to sucrose, but may have a problem that a sweetness or an unpleasant taste different from sucrose is felt. For example, it has been pointed out that sucralose and aspartame tend to have a sweet aftertaste and a lack of body feeling. It has been pointed out that acesulfame K tends to have a bitter taste in aftertaste and a lack of body feeling.

  In the present invention, it is possible to improve unpleasant tastes such as a residual sweetness, bitterness, and acupuncture caused by such a high-intensity sweetener without changing the original design quality of the beverage.

  The amount of the high-intensity sweetener that can be blended in the beverage of the present invention can be determined without particular limitation depending on the intended design quality of the beverage, and specifically, 1 to 900 ppm. It is preferably 5 to 700 ppm, more preferably 10 to 500 ppm. The content is the total amount of high-intensity sweeteners.

  When the high-intensity sweetener is sucralose, the concentration in the beverage of the present invention is preferably 1 to 400 ppm, more preferably 5 to 400 ppm, and further preferably 10 to 300 ppm. preferable.

  When the high-intensity sweetener is acesulfame K, the concentration in the beverage of the present invention is preferably 1 to 500 ppm, more preferably 10 to 500 ppm, and even more preferably 50 to 400 ppm. .

  The concentration of the high-intensity sweetener blended in the beverage of the present invention can be measured by a known method such as an HPLC method. For example, sucralose and acesulfame K can be analyzed and quantified under the following conditions.

(Sucralose)
・ Column: Zorbax Eclipse Plus C18
Mobile phase: 5 mM ammonium acetate aqueous solution / 5 mM ammonium acetate in acetonitrile (ACN) solution mixture (the ratio of the two is changed from 5/95 to 40/60 in 15 minutes)
・ Flow rate: 0.2ml / min
・ Temperature: 40 ℃
Detector: Mass detector (tandem mass: MS / MS, ESI (−), m / z 395 → 359)
・ Injection volume: 1μL
(Acesulfame K)
Column: Cadenza CD-C-18
Mobile phase: ACN / 10 mM ammonium formate (13/87)
・ Flow rate: 1.0mL / min
・ Temperature: 37 ℃
・ Detector: UV detector (210nm)
・ Injection volume: 1μL
(Beverage)
The present invention can be applied to various types of beverages. Specific examples of such an embodiment include carbonated beverages, low solute beverages, and alcoholic beverages.

(soda drink)
The beverage of the present invention can be made into a carbonated beverage by containing carbon dioxide gas. A carbonated beverage is one of the more preferred embodiments of the present invention because it can moderate the irritation caused by carbon dioxide gas in addition to improving the taste defects of the high-intensity sweetener.

One carbonated beverage according to an embodiment of the present invention is preferably 1.0 to 3.5 kg / cm ² , more preferably 1.2 to 2.5 kg / cm ² when measured by the carbon dioxide pressure measurement method described below. Of carbon dioxide pressure.

  Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or Carbon dioxide and beverages may be mixed in the pipe using a mixer such as a carbonator, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide. It is also possible to mix the beverage and carbonated water. When a fermented liquor such as brewed liquor is used as one of the raw materials, carbon dioxide accompanying fermentation can be added to the beverage. The carbon dioxide pressure is adjusted by appropriately using these means.

  In the present invention, the carbon dioxide pressure is measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. The sample temperature is set to 20 ° C., and the gas volume measuring device is used to degas (snift) the air in the container, shake, and then measure the carbon dioxide pressure.

(Low solute beverage)
The present invention exhibits an excellent effect even when the concentration of soluble solids (solute) contained in the beverage is low. In the present specification, a beverage having such a low soluble solid content concentration is also referred to as a “low solute beverage”, and the concentration is defined as described below.

  In low solute beverages, the amount of components such as sugars and fruit juices is low. Therefore, the effect that these components mask the unfavorable taste of the high-intensity sweetener is not sufficiently exhibited. In such a case, since the significance of the present invention that does not depend on components such as sugars and fruit juice is great, a low solute beverage is one of the more preferred embodiments of the present invention.

  The soluble solid content concentration of the low solute beverage referred to in the present invention is defined by the soluble solid content concentration (SS; Soluble Solid) calculated from the Brix value obtained using a saccharimeter, a refractometer or the like. .

  The Brix value is a value obtained by converting the refractive index measured at 20 ° C. to the mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Sugar Analysis Committee). Represents the partial concentration. The unit is displayed in “° Bx”, “%” or “degree”.

  In non-alcoholic beverages, the Brix value may be used as the soluble solid content concentration as it is, but in alcoholic beverages, the alcohol affects the refractive index, so the actual measured Brix value cannot be used as the soluble solid content. Therefore, the soluble solid content concentration is calculated using the following equation.

Soluble solid content concentration (SS) of beverage = MV-CV
MV (Measured Value): Brick actual value of beverage.
CV (Calculated Value): Brix value in an alcohol aqueous solution having the same frequency as the actual alcohol content of the beverage.

CV has the following relationship with the measured alcohol content of the beverage.
CV = 0.39 × measured value of alcohol content of beverage This formula is based on the result of measuring the alcohol content (v / v%) and Brix value using a neutral spirit diluted with pure water as an aqueous alcohol solution. (FIG. 1). The alcohol content (v / v%) of the aqueous alcohol solution was measured using a method for measuring the alcohol content described below, and the Brix value was measured using a digital refractometer RX-5000α (manufactured by ATAGO).

Therefore, the soluble solid content concentration (SS) of the beverage can be expressed as follows.
Soluble solid content concentration (SS) of beverage = MV−0.39 × measured value of alcohol content of beverage This formula is also used when the alcohol content is 0%.

  The low solute beverage in this specification refers to a beverage having an SS of 5 degrees or less. When SS is 0.1 to 5 degrees, the taste improvement effect by alginic acids is felt and preferable, and when SS is 0.1 to 3 degrees, the taste improvement effect is felt more strongly, which is more preferable.

  The low solute beverage includes an embodiment of a so-called calorie-off type beverage that is displayed as “zero sugar, zero sugar, calorie off” or the like. In addition, indications such as “saccharide zero, carbohydrate zero, calorie off” are defined in the nutrition labeling standards according to the provisions of the Health Promotion Law. For example, the display of “zero saccharide” is given to a beverage in which the amount of saccharide (monosaccharide or disaccharide that is not a sugar alcohol) contained in the beverage is less than 0.5 g per 100 g of the beverage. Is.

(Alcoholic beverage)
The present invention can be applied to non-alcoholic beverages and alcoholic beverages containing alcohol, but can be suitably applied to alcoholic beverages.

  In this specification, unless otherwise specified, alcohol means ethyl alcohol (ethanol). Further, the alcohol content refers to the volume% of alcohol in the aqueous alcohol solution.

  Alcohol is preferred for its light flavor, while the alcohol irritation may be pointed out as a drawback. When alcohol is blended with the beverage of the present invention to obtain an alcoholic beverage, in addition to the above-described excellent effects, a sense of irritation caused by the alcohol can be reduced. That is, without changing the original design quality of the beverage, it is possible to improve the unpleasant taste such as the remaining sweetness, bitterness and sourness caused by the high-intensity sweetener, and to reduce the feeling of alcohol stimulation.

  The kind of alcohol that can be used in the present invention is not particularly limited as long as it is drunk as a normal alcoholic beverage. Distilled liquors such as whiskey, vodka, rum, shochu and spirits, brewed liquors such as sake, wine and beer, and mixed liquors such as liqueurs can be used. A single type of alcohol may be used, or a plurality of types of alcohol may be used for the purpose of changing the flavor characteristics of the beverage of the present invention.

As alcohol concentration in the drink of this invention, 1-15 volume% is preferable and 2-9 volume% is more preferable.
The alcohol content (volume%) in the present invention can be measured by the method described in the National Tax Agency Predetermined Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Specifically, it can measure with the following method about what added saccharides, such as sucrose, and what has not added.

(In the case of samples not added with sugars such as sucrose)
Samples 100-150 mL are accurately taken at 15 ° C. using volumetric flasks. This is transferred to a 300-500 mL flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Perform direct-fire distillation using the volumetric flask used for sample collection as the receiver. After 70% or more of the sample is distilled, add water to the distillate and return to the original volume at 15 ° C. A sample.

(For samples added with sugars such as sucrose)
An analytical sample is prepared by steam distillation. That is, 100 to 150 mL of sample is accurately collected at 15 ° C. using a volumetric flask. This is transferred to a 500 mL double flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Steam distillation is performed using the volumetric flask used for collecting the sample as a receiver, and after 98% or more of the collected amount is distilled, water is added to the distillate and returned to the original volume at 15 ° C. And

  The density at 15 ° C. of the analysis sample prepared as described above was measured with a vibration densitometer, and “Table 2 Alcohol content and density (15 ° C.) and specific gravity (15/15), which is an appendix to the National Tax Agency prescribed analysis method. The alcohol content can be obtained by conversion using the “° C.) conversion table”. For example, as a vibration type density meter, a vibration type density meter DA-310 manufactured by Kyoto Electronics Industry Co., Ltd. can be used.

(Other raw materials)
In the beverage of the present invention, sugar, acidulant, various additives, and the like may be blended as in the case of a normal beverage within a range that does not adversely affect the effects of the present invention. As various additives, flavorings, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.

(Packed beverage)
The beverage of the present invention can be a container-packed beverage. Containers for container-packed beverages are not particularly limited, but usually beverages such as plastic containers such as plastic bottles, paper containers such as paper packs, glass containers such as glass bottles, metal containers such as aluminum cans and steel cans, aluminum pouches, etc. Any container that can be used in the composition can be used.

(Beverage production method)
From another viewpoint, the present invention is a method for producing a beverage. This method is characterized by blending 0.1 to 1000 ppm of alginic acids in a beverage containing a high-intensity sweetener. This means that the final concentration of alginic acids in the beverage may be 0.1 to 1000 ppm, and can be achieved, for example, by adjusting the amount of alginic acids added. The form and method for adding alginic acids are not particularly limited, and alginic acids or articles containing alginic acids can be added as raw materials at any timing in the production process.

  In the production of the beverage of the present invention, the method of blending raw materials such as alginic acids is not limited. For example, a raw material can be mix | blended in a drink using a well-known method. If necessary, steps such as sterilization and container filling can be appropriately provided. In a preferred embodiment, the beverage of the present invention can be a container-packed beverage, and can be a sterilized container-packed beverage. For example, a sterilized container-packed beverage can be produced by filling a beverage composition in a container and then performing heat sterilization such as retort sterilization or by sterilizing the beverage composition and filling the container.

  More specifically, in the case of a beverage packed in a metal container such as a can, a predetermined amount of the beverage composition of the present invention can be filled into a container and sterilized (for example, 65 ° C., 10 minutes). When it is set as a bottle, a paper pack, a bottled drink, a can drink, and a pouch drink, FP or UHT sterilization hold | maintained at 90-130 degreeC for 1 to several dozen seconds can be filled, for example. When the beverage composition of the present invention is used as a container-packed beverage, either a hot pack filling method or an aseptic filling method can be used.

(Method for improving taste of beverage containing high-intensity sweetener)
From yet another aspect, the present invention is a method for improving the taste of a beverage containing a high intensity sweetener. The method is characterized in that the content of alginic acids in a beverage containing a high-intensity sweetener is adjusted to 0.1 to 1000 ppm. This means that the final concentration of alginic acids in the beverage may be 0.1 to 1000 ppm, and can be achieved, for example, by adjusting the amount of alginic acids added.

  By this method, in beverages containing high-intensity sweeteners, unfavorable taste attributed to high-intensity sweeteners with little change in design quality, for example, post-sweetening due to high-intensity sweeteners, It can improve bitterness and taste.

  Hereinafter, although the content of the present invention is explained in detail, referring to the example of the present invention, the present invention is not limited to the following example. Unless otherwise specified, numerical ranges in this specification are described as including the end points.

Example 1
A beverage model solution was prepared using acesulfame K as a high-intensity sweetener and alginic acid propylene glycol ester as an alginic acid, and the effects of the present invention were examined.

  Using commercially available acesulfame K (manufactured by Neutrinova), the concentration in the beverage is 300 ppm, and commercially available propylene glycol alginate powder (manufactured by Kimika) is added to the beverage in the range of 0.1 to 10000 ppm and stirred well. A model solution was created. About the obtained model liquid, sensory evaluation was performed in four steps based on the following three viewpoints by five trained panelists.

(1) Bitterness of aftertaste: A disadvantage in taste of acesulfame K is that bitterness remains in the aftertaste. The presence or absence of unpleasant bitterness in the aftertaste was evaluated.
1 Feel the bitterness of the aftertaste 2 Feel the bitterness of the aftertaste 3 Slightly bitterness is felt in the aftertaste, but there is no problem in flavor quality 4 No bitterness is felt in the aftertaste

(2) Sweetness: An evaluation was made as to whether a preferred sweet taste was imparted without having a defect such as a residual feeling of sweetness.
1 Strong residual feeling of sweetness and the like, which is not a preferable sweetness 2 There is a residual feeling of sweetness, etc., and a weak preferable sweetness 3 A slight residual feeling of sweetness is felt, but there is no problem in flavor quality 4 A residual feeling of sweetness etc. I can't feel it, I strongly feel a good sweetness

(3) Texture: Changes in texture due to increase in viscosity due to the addition of alginic acids were evaluated.
1 The viscosity is greatly increased and the original refreshing texture of the beverage is lost 2 The viscosity is increased and the original refreshing texture of the beverage is slightly lost 3 The increase in viscosity is slightly felt, but the refreshing and flavor quality No problem 4 An increase in viscosity was not felt, and a clean texture was maintained. The average value of 5 panelists from each viewpoint was calculated, and the average value was taken as the overall evaluation.
The results of sensory evaluation are shown in Table 1.

  From the above sensory evaluation results, it was shown that the taste defects of acesulfame K were improved in the range of 0.1 ppm to 10000 ppm of alginic acid propylene glycol ester. However, in the case of exceeding 1000 ppm, it was shown that it is suitable to be 1000 ppm or less because the tongue feels sticky and the refreshing texture as a beverage is impaired.

(Example 2)
A beverage model solution was prepared using sucralose as a high-intensity sweetener and alginic acid propylene glycol ester as an alginic acid, and the effects of the present invention were examined.

  Using commercially available sucralose (manufactured by Saneigen FFI Co., Ltd.), the concentration in the beverage is 200 ppm, and commercially available propylene glycol alginate powder (manufactured by Kimika) is added to the beverage in the range of 0.1 to 10,000 ppm. The model solution was prepared by stirring well. About the obtained model liquid, sensory evaluation was performed similarly to (Example 1) by five trained panelists. However, the shortcoming in taste of sucralose is that it remains in the aftertaste. Therefore, the evaluation criteria of (1) were changed as follows.

(1) Aftertaste Sputum: The presence or absence of unpleasant taste in the aftertaste was evaluated.
1 Feels a strong taste in the aftertaste 2 Feels a tastefulness in the aftertaste 3 Slightly feels a good taste in the aftertaste, but there is no problem in flavor quality 4 No taste in the aftertaste (Example 1) The average value of the scores of five panelists was calculated, and the average value was taken as the overall evaluation. The results of sensory evaluation are shown in Table 2.

  From the above sensory evaluation results, it was shown that the sucralose taste defects were improved in the range of 0.1 ppm to 10000 ppm of alginic acid propylene glycol ester. However, in the case of exceeding 1000 ppm, it was shown that it is suitable to be 1000 ppm or less because the tongue feels sticky and the refreshing texture as a beverage is impaired.

(Example 3)
A model solution in which the concentration of acesulfame K was changed was prepared by fixing the blending amount of alginic acids in the beverage, and a preferable concentration range of acesulfame K was examined.

  Using commercially available propylene glycol alginate powder (manufactured by Kimika Co., Ltd.), the concentration in the beverage is 100 ppm, and commercially available acesulfame K (manufactured by Neutrinova) is added to the beverage in the range of 1 to 600 ppm and stirred well. A model solution was created. About the obtained model liquid, sensory evaluation was performed similarly to (Example 1) by five trained panelists. The viewpoint of sensory evaluation and evaluation criteria are the same as in (Example 1). The results of sensory evaluation are shown in Table 3.

  From the above sensory evaluation results, it was shown that the bad aftertaste of acesulfame K was improved by propylene glycol alginate in the range of acesulfame K concentration of 1 ppm to 600 ppm. However, when the concentration of acesulfame K exceeds 500 ppm, excessive sweetness is imparted and the preferred sweetness as a beverage is impaired.

Example 4
A model solution was prepared by changing the sucralose concentration by fixing the blending amount of alginic acids in the beverage, and the preferred concentration range of sucralose was examined.

  Using commercially available propylene glycol alginate powder (manufactured by Kimika Co., Ltd.), the concentration in the beverage is 100 ppm, and commercially available sucralose (manufactured by Saneigen FFI Co., Ltd.) is added to the beverage in the range of 1 to 500 ppm, The model solution was prepared by stirring well. About the obtained model liquid, sensory evaluation was performed similarly to (Example 1) by five trained panelists. The viewpoint and evaluation criteria for sensory evaluation are the same as in Example 2 in which (Example 1) is replaced with sucralose. The results of sensory evaluation are shown in Table 4.

  From the results of the above sensory evaluation, it was shown that the after taste taste of sucralose was improved by the propylene glycol alginate in the concentration range of 5 ppm to 500 ppm of sucralose. However, when the concentration of sucralose exceeds 400 ppm, excessive sweetness is imparted and the preferable sweetness as a beverage is impaired.

(Example 5)
The taste-improving effect of alginic acids on combinations of multiple high-intensity sweeteners was investigated.
Using commercially available propylene glycol alginate powder (manufactured by Kimika) to a concentration of 100 ppm in the beverage, commercially available acesulfame K (manufactured by Neutrinova) in the range of 6 to 360 ppm, sucralose (San-Eigen F.F. (Product made by Eye Co., Ltd.) in the range of 2 to 105 ppm was added to each beverage and stirred well to prepare a model solution. The blending ratio was adjusted so that the sweetness in the beverage was constant (equivalent to about 7.2 w / v% in the beverage when converted to sucrose concentration) (the sweetness of acesulfame K and sucralose with respect to sucrose was Are known to be about 200 times and about 600 times, respectively). About the obtained model liquid, sensory evaluation was performed similarly to (Example 1) by five trained panelists. The sensory evaluation viewpoint and evaluation criteria were carried out in consideration of the taste defects of acesulfame K described in (Example 1) and the taste defects of sucralose (remaining exudates in the aftertaste). . It is considered that the effect of the present invention is sufficiently recognized when the average value of the paneler score exceeds 3 points, and △ is considered that the effect of the present invention is not sufficient when less than 3 points but 2 points or more. The case of less than 2 points was regarded as x because the effect of the present invention was not recognized. The results of sensory evaluation are shown in Table 5.

  From the results of the sensory evaluation described above, it was shown that alginic acid propylene glycol ester improves each taste defect of acesulfame K and sucralose regardless of the blending ratio of the two.

(Example 6)
A beverage model solution was prepared using acesulfame K as a high-intensity sweetener and sodium alginate as an alginic acid, and the effects of the present invention were examined.

  Using commercially available acesulfame K (manufactured by Neutrinova), a commercially available sodium alginate powder (manufactured by Kimika) was added to the beverage to a concentration of 100 ppm in the beverage, and stirred well to create a model solution. . As a control, a model solution without sodium alginate was prepared. Each model solution was subjected to sensory evaluation in the same manner as in Example 1 with 5 trained panelists. It is considered that the effect of the present invention is sufficiently recognized when the average value of the paneler score exceeds 3 points, and △ is considered that the effect of the present invention is not sufficient when less than 3 points but 2 points or more. The case of less than 2 points was regarded as x because the effect of the present invention was not recognized. The results of sensory evaluation are shown in Table 6.

  From the results of the above sensory evaluation, it was shown that the taste defects of acesulfame K were improved even when sodium alginate was used instead of propylene glycol alginate.

Claims (9)

A beverage containing 0.1 to 1000 ppm of alginic acid and a high-intensity sweetener that is sucralose and / or acesulfame K, and when the beverage contains sucralose, the concentration of sucralose in the beverage Is 1 to 400 ppm, and when the beverage contains acesulfame K, the beverage has a concentration of acesulfame K in the beverage of 1 to 500 ppm .   The beverage according to claim 1, wherein the alginic acid is one or more alginic acids selected from the group consisting of propylene glycol alginate, sodium alginate, and potassium alginate.   Furthermore, the drink of Claim 1 or 2 containing a carbon dioxide gas.   The beverage according to any one of claims 1 to 3, wherein the beverage has a soluble solid content concentration of 0.1 to 5 degrees.   Furthermore, the drink of any one of Claims 1-4 containing alcohol. The method for producing a beverage according to claim 1, wherein the beverage containing the high-intensity sweetener that is sucralose and / or acesulfame K contains 0.1 to 1000 ppm of alginic acid. When sucralose is contained, the concentration of sucralose in the produced beverage is 1 to 400 ppm, and when the produced beverage contains acesulfame K, the concentration of acesulfame K in the produced beverage is The said manufacturing method which is 1-500 ppm . The method for producing a beverage according to claim 6 , wherein the alginic acid is one or two or more alginic acids selected from the group consisting of propylene glycol alginate, sodium alginate, and potassium alginate. A method for improving the taste of a beverage, comprising adjusting the content of alginic acid in a beverage containing a high-intensity sweetener that is sucralose and / or acesulfame K to 0.1 to 1000 ppm , When the beverage contains sucralose, the concentration of sucralose in the beverage is 1 to 400 ppm, and when the beverage contains acesulfame K, the concentration of acesulfame K in the beverage is 1 to 500 ppm. Said method . The method for improving the taste of a beverage according to claim 8 , wherein the alginic acid is one or more alginic acids selected from the group consisting of propylene glycol alginate, sodium alginate, and potassium alginate.

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